Margherita Capellini Recipe
Sautéed Garlic and Basil Tossed with Wood Grilled Chicken in a Fresh Tomato Sauce, Garnished with Fresh Mozzarella.
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Ingredients
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Pasta
Sauce
Chicken
Garnish
Method
Chicken Preparation
- 1
Grill the Chicken
Preheat your grill to medium-high heat. Season both sides of the chicken breasts with salt and black pepper. Drizzle olive oil on the grill grates to prevent sticking.
- 2
Cook the Chicken
Place the chicken breasts on the grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
Prepare the Sauce
- 3
Sauté Garlic
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
- 4
Add Tomatoes and Basil
Stir in the diced fresh tomatoes, chopped basil, salt, and black pepper. Cook for about 10-15 minutes until the tomatoes break down into a sauce.
Cook the Pasta
- 5
Boil Water
In a large pot, bring salted water to a boil. Add capellini and cook according to package instructions until al dente, about 3-4 minutes.
- 6
Drain Pasta
Once cooked, drain the pasta and reserve a cup of the pasta water.
Combine and Serve
- 7
Toss Pasta with Sauce
Add the drained capellini to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water if needed to loosen the sauce.
- 8
Serve with Chicken and Mozzarella
Slice the grilled chicken and serve over the pasta. Top with fresh mozzarella slices and garnish with additional basil leaves. Serve immediately.